Method:
Make dressing first by placing the raspberries and cranberry juice in a pot. Bring to the boil and let it reduce by half, then allow to cool.
Then using a hand blender, whizz the mixture.

As you blend, add in vinegar, then the oil slowly. Finally add the mint leaves and blend for 30 seconds more. Store in the fridge, it should keep for a week.

Next start on the salad.

Place your slices of persimmons on a plate, add the mixed greens and mint leaves in the centre, scatter the pomegranates seeds and place some clementine segments on the plate.

Let you guest add their own dressing.

Top Tips:
If you want a warm salad you can roast or grill the persimmon. Just cut it into bigger pieces and follow the recipe as above.
You can add some toasted almonds to this dish for a bit of a crunch.